Thai Sweet Potato Curry

• servings: 6 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

2 medium sweet potatoes, cubed

4 cloves garlic, minced

1 cup bell pepper

1 15 oz can chickpeas, drained

1 14 oz can full fat coconut milk

1/2 cup onions, chopped

4 Tbs Red Curry Paste

salt, pepper to taste

1 large handful spinach, chopped

Directions

Heat a bit of oil, or if you don't use oil vegetable broth, in a casserole. Add garlic, onions, and bell pepper. Fry all for around 3 minutes then add sweet potatoes, coconut milk, red curry paste and cook for 10 minutes.

After 10 minutes add chickpeas, season with salt and pepper. Cook for 6 minutes longer, then give optional spinach to the curry.

Serve in bowls or over rice on plates.

Nutrition

• Serving Size: 2 cups
• Calories: 363
• Total Fat: 5.6 g
• Saturated Fat: 1.2 g
• Unsaturated Fat: 3.5 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 129 g
• Total Carbohydrate: 34.5 g
• Dietary Fiber: 9.8 g
• Total Sugars: 5.4 g
• Protein: 6.6 g